Red Bean Fritters
 
Makes 18
Ingredients
  • Vegetable oil, for frying
  • ½ pound andouille sausage, chopped
  • 3 slices thick-cut bacon, chopped
  • ½ cup finely chopped yellow onion
  • ½ cup finely chopped green bell pepper
  • ½ cup finely chopped celery
  • 1 (15.5-ounce) can red kidney beans, rinsed and drained
  • 2 cloves garlic, minced
  • 1 cup all-purpose flour, divided
  • 2 large eggs, lightly beaten
  • 1½ teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon Creole seasoning
  • 1 teaspoon dried thyme
  • ¼ teaspoon cayenne pepper
  • Sour cream, to serve
  • Garnish: chopped fresh chives
Instructions
  1. In a large Dutch oven, pour oil to a depth of 1 inch, and heat oil over medium-high heat until a deep-fry thermometer registers 350°.
  2. In a 10-inch cast-iron skillet, cook andouille and bacon over medium heat, stirring occasionally, until browned, 6 to 7 minutes. Add onion, bell pepper, and celery; cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add beans and garlic; cook, stirring occasionally, for about 4 minutes. Mash half of beans with a fork. Remove from heat.
  3. In a large bowl, stir together bean mixture, ½ cup flour, eggs, salt, baking powder, Creole seasoning, thyme, and cayenne. Divide mixture into 18 portions; using floured hands, shape each portion into a ball, and gently mash into a patty. Dredge patties in remaining ½ cup flour, shaking off excess.
  4. Working in batches, fry patties until golden brown, 1 to 2 minutes per side. Remove from oil, and let drain on paper towels. Serve immediately with sour cream; garnish with chives, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/red-bean-fritters/